Zucchini – Tomato – Pan

Ingredients for 2 servings:

• 1 zucchini
• 2 tomatoes
• 50 g cheese (e.g. Gouda, medium-aged)
• ½ shallot(s)
• some olive oil
• Salt and pepper, crushed
• Garlic
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light cuisine for late summer evenings

First, clean and wash the vegetables. Then chop the zucchini, tomatoes, shallots, and cheese. Heat a little olive oil in a pan (or pot, depending on the amount), season with garlic and pepper, and braise the zucchini, stirring occasionally. As soon as the zucchini softens, add the shallots and tomatoes, and cook everything together over low heat. When the tomatoes have softened noticeably, fold in the cheese and season to taste. The quantities given are based on standard zucchini and beefsteak tomatoes. I personally prefer Roma tomatoes or smaller vine tomatoes, as they contain less liquid. Of course, you’ll have to adjust the quantities accordingly. It’s possible to chop the ingredients shortly beforehand, for example, the tomatoes while the zucchini is braising. I recommend rice, baguette, or pasta as a side dish.